Page 20 - MC English Recipe Book

INGREDIENTS
STAGE 1
MC Crème Cake Base Whole Eggs
STAGE 2
Vegetable Oil Water, cold
STAGE 3
Egg Whites Granulated Sugar Cream of Tartar
OPTIONAL
MC Lemon or Strawberry Fruitice
TOTAL BATTER WEIGHT
NET WEIGHT
1 000 g 345 g
295 g 200 g
170 g 200 g 4g
65g 2 214 g
HANDLING DIRECTIONS
POUR: Whole eggs into mixing bowl.
ADD: MC Crème Cake Base. Blend with paddle 1 minute on low speed. Cream 3 minutes on medium speed.
ADD: Incorporate Vegetable Oil and
Water gradually over 1 minute on low speed. Scrape down bowl and paddle. Blend 3 min- utes on low speed.
ADD: In separate bowl, whip egg whites, sugar and cream of tarter to stiff peak in separate bowl. Fold in by hand.
ADD: Fold in by hand.
Chiffon Creme Cake
LOAF CAKE MUFFINS RING CAKE
SCALE: 1⁄2 kg Loaf Pan – 0,40 kg
BAKE: 175-180°C, 40-50 min
Muffin Tin – 2/3 Full Ring Pan – 20 cm – 0,60 kg
190-195°C, 18-22 min., 175-180°C, 40-50 min. depending on size.
FINISH: (Chiffon Creme Cake) Finish with SelectTM Glaze and garnish with Lemon Zest or Strawberry Slices.
18
A Chiffon Crème Cake made with
MC Crème Cake Base is an ideal complement to fresh berries. Ask
your local MC Sales Representative about our Strawberry Sensations Merchandising Materials.